Pilau Rice

also called pilau · pulao · pillau rice · pullao

The table

2 cups(400 g)basmati ricerinse, then soak 30 mintoast 2 min, until the grains turn chalkysimmer 12 min covered, then rest 10 min off the heat
4 cups(950 mL)cold water
5 pods(bruised)green cardamomfry 1 min, until the cardamom swells
4cloves
1 stick(2-in piece)cinnamon
1bay leaf
1 tspcumin seeds
3 Tbs(42 g)ghee
1/2 tspground turmeric
3 cups(710 mL)water
1 1/2 tspkosher salt
This is the rice that comes with everything it is not the tiffin counter's lemon rice. Two things make it: soaking which lets the grain take up water before it ever meets heat so it lengthens instead of splitting the rest at the end which lets the steam finish the job and the grains firm up enough to separate. Lifting the lid to look is how a pilau becomes a risotto. The turmeric is for colour and the shops use a pinch of saffron or a few drops of food colour dropped in at the rest streaked rather than mixed
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

1rinse, then soak 30 min

2fry 1 min, until the cardamom swells

3toast 2 min, until the grains turn chalky

goes in with what steps 1 and 2 made

4simmer 12 min covered, then rest 10 min off the heat

goes in with what step 3 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
54 mintwo waits that overlap count once
Needs you
3 minthe rest you can walk away from

The recipe itself says 1 hr.

  1. rinse, then soak 30 min

    30 minwalk awayfrom the start

  2. fry 1 min, until the cardamom swells

    1 minneeds youfrom the start

  3. toast 2 min, until the grains turn chalky

    2 minneeds you30 min in

  4. simmer 12 min covered, then rest 10 min off the heat

    22 minwalk away32 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need heavy pot

Goes with

See how it is written
>> title: Pilau Rice
>> category: Rice, Beans & Grains
>> tags: rice, indian, basmati, saffron, side
>> counters: Curry House
>> aka: pilau, pulao, pillau rice, pullao
>> pairs-with: korma, madras, bhuna
>> servings: 6
>> time: 1 hr
>> step.1: rinse, then soak 30 min
>> step.2: fry 1 min, until the cardamom swells
>> step.3: toast 2 min, until the grains turn chalky
>> step.4: simmer 12 min covered, then rest 10 min off the heat

Soak @basmati rice{2%cup}(400 g) in @cold water{4%cup}(950 mL) ~soak{30%min}, having first rinsed it in four or five changes of water until they run clear, then drain it in a sieve.

Fry @green cardamom{5%pods}(bruised), @cloves{4}, @cinnamon{1%stick}(2-in piece), @bay leaf{1} and @cumin seeds{1%tsp} in @ghee{3%Tbs}(42 g) in a #heavy pot{} with a tight lid ~fry{1%min}.

Toast @&(~2)drained rice{} in @&(~1)spiced ghee{} with @ground turmeric{1/2%tsp} ~toast{2%min}, turning it with a flat spoon rather than stirring, until the grains look chalky and are coated in fat.

Simmer @&(~1)rice{} with @water{3%cup}(710 mL) and @kosher salt{1 1/2%tsp} under a tight lid ~simmer{12%min} on the lowest heat, then take it off and ~rest{10%min} without lifting the lid, and fork it up from the edge in.

This is the rice that comes with everything, and it is not the tiffin counter's lemon rice. Two things make it: soaking, which lets the grain take up water before it ever meets heat so it lengthens instead of splitting, and the rest at the end, which lets the steam finish the job and the grains firm up enough to separate. Lifting the lid to look is how a pilau becomes a risotto. The turmeric is for colour and the shops use a pinch of saffron or a few drops of food colour dropped in at the rest, streaked rather than mixed.